Homemade Kruellers or Crullers


This recipe for homemade kruellers is a “sweet” entry in our March Recipe Madness Contest, created and submitted by The Taylor Household. To qualify, the recipe contains 8 ingredients or less, but includes Almond Plus Almond Milk by So Delicious Dairy Free.

Homemade KruellersSo Delicious Dairy Free Recipe Madness Contest - BadgeThe Taylor’s said, “These are for the days when running and getting donuts is not an option.” They spell it kruellers, but I noticed that the traditional spelling is crullers.

For more details about the recipe contest, see this post: http://www.godairyfree.org/news/march-recipe-madness-contest

Special Diet Notes & Options: Homemade Kruellers

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian. Just be sure to choose your vegetable broth wisely for you dietary needs.

For gluten-free and dairy-free homemade kruellers, use your favorite gluten-free bread. It tends to work well in this application since it is a little dryer by nature.

For nut-free and dairy-free homemade kruellers, simply substitute a tree nut-free milk alternative, such as coconut milk beverage, for the almond milk. Believe it or not, almond extract is usually nut-free! But check the labels to verify.

Homemade Kruellers
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12
  • 1 cup vegetable oil
  • 12 slices of bread
  • 2 eggs slightly beaten, or equivalent amount of egg substitute such as egg beaters
  • ½ cup So Delicious Dairy Free Original Almond Plus Almond Milk
  • ½ teaspoon almond extract
  • 2 tablespoons granulated sugar
  • pinch of nutmeg
  • Confectioners’ sugar
  1. Heat oil in a shallow pan to about 350ºF.
  2. After cutting the crust off of the bread, cut each slice into thirds, set aside. I like to do this so the bread dries out just a bit.
  3. In a bowl mix together the eggs, almond milk, almond extract, granulated sugar, and nutmeg. Blend well until the sugar is dissolved.
  4. Dip the bread pieces into the mixture and place in the hot oil, do not overcrowd. Fry just until all sides are golden brown, turning the bread as needed. Remove and drain on paper towels.
  5. Dust generously with confectioners’ sugar.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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